Sunday, July 20, 2008

Chicken Bruschetta Bake & Parmesan Potatoes

Last week I found 2 wonderful recipes, one for a Chicken Bruschetta Bake at Kim's over at The Cottage Cafe, and one for Parmesan Potatoes at Rightmyer Recipes . Both are quick & easy enough for me for a work night so I made these Friday evening. What a delicious meal. I modified both just a tiny bit to suit our needs and tastes.



Look at the beautiful colors in the bruschetta bake!! We also had leftover so I brought some to my friend's house.



I had good intentions with only 1/2 potato on my plate but it was futile once I took a bite. Two more found their way to me. YUM!!!


CHICKEN BRUSCHETTA BAKE
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1 can 14.5oz diced tomatoes, undrained
1 pkg Stove Top Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 lbs boneless skinless chicken breasts, in bite size pieces
1 tsp dried basil
1 cup shredded Mozzarella cheese
Fresh baby spinach (I added this for some greenery)

Preheat oven to 400. Combine diced tomatoes & liquid with stuffing mix & water. Add garlic & mix well. Spread chicken in a 9x13 casserole dish. Sprinkle with dried basil and shredded cheese. This is where I added the spinach by just tearing up fresh spinach leaves and placing over the cheese. This was such a nice addition since I didn't get my greens in earlier that day. Spread the tomato stuffing mixture over the spinach and bake for 30 minutes.


I left a few plain in case the little guy wanted to try.

PARMESAN POTATOES
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1 medium potato for each person
Olive oil (I opted for olive oil instead of butter)
Oregano, Salt & Pepper
Parmesan cheese
Paprika (I forgot to add a little from original recipe)

Cut each potato lengthwise & place on microwave safe dish cut side up. Spray with olive oil. Sprinkle on oregano along with some salt & pepper and shredded parmesan cheese, patting the cheese down a bit. Microwave for about 10-15 minutes depending on how many potatoes you have. I always nuke my potatoes in 5-7 minute increments and then rotate them.

These were so perfectly simple & simply perfect. Just the minor variation of microwaving them while cut in half rather than whole gave such a different result from just a baked potato. The olive oil made the potato so moist that I did not feel the need for any added condiments. This saved me extra calories as I would normally douse my baked potato with butter. Oops I forgot, I ate 3 halves though. Oh well. It was so worth it and I did get on the treadmill that evening!!!

7 comments:

Tam said...

O this is one I am so going to try! IT is making my mouth water right now!

Angela said...

Yum! These look great! We are having steaks tonight and I think I may try these potatoes. Thanks for sharing!

sassy stephanie said...

why oh why my scorpion friend, must you live in Florida?

modkidboutique said...

Thank you so much for joining the COOK IT BLOG IT club! Your URL has been added to the blogroll. (sorry it took so long... I was out of town for the weekend). Can't wait to see what you cook up! :)

patty

Deanna said...

I am definitely going to try those Parmesan Potatoes! They look so quick and easy.

Jen said...

I am going to try that chicken bake it looks awesome.

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